Dessert

Fully Loaded Keto Deviled Eggs Recipe

ByNoah Steele October 14, 2025October 14, 2025

Introduction

These Fully Loaded Keto Deviled Eggs are a flavorful twist on a classic appetizer, packed with creamy filling and savory toppings. Perfect for low-carb diets, they bring a satisfying mix of textures and tastes that will impress your guests or make a delicious snack.

A round white plate with speckles sits on a light wooden board with a black leather strap, placed on a white marbled surface. On the plate, there are eight deviled egg halves arranged in a circular shape. Each egg half has a creamy yellow yolk filling topped with thin slices of red onion, small green pickles, red cherry tomato slices, capers, and small sprigs of fresh dill. The eggs are cleanly cut with smooth white egg whites forming the base, and the colorful toppings add a fresh, vibrant look to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs (hard-boiled)
½ cup mayonnaise

¼ teaspoon kosher salt
2 tablespoons pickled onions (finely chopped)

1 tablespoon dijon mustard
¼ teaspoon smoked paprika

1 smoked sausage (cut into 24 thin slices and pan-fried)
6 cherry tomatoes (cut into 24 thin slices)
3 radishes (thinly sliced into 24 slices)

24 capers (drained and patted dry)
12 slices pickled onions (cut into 1″ slices)
24 pieces dill

1 teaspoon everything but the bagel seasoning

Instructions

Step 1: To hard boil the eggs on the stove, place them in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover the pot and remove it from heat. Let sit for 8 to 10 minutes.
Step 2: Transfer the eggs to a bowl of ice water with a slotted spoon and let cool completely. Once cooled, crack and peel the eggs under cold running water for easier peeling.

Step 3: Alternatively, to use an Instant Pot, place a steamer basket inside and add 1 cup water. Arrange eggs in the basket, seal the lid, and set to Manual on High Pressure for 5 minutes. After cooking, release pressure and immediately place eggs in an ice bath.
Step 4: Peel the eggs and carefully slice them in half lengthwise.
Step 5: In a mixing bowl, grate the egg yolks to create a fluffy texture. Add mayonnaise, dijon mustard, kosher salt, smoked paprika, and finely chopped pickled onions. Stir until well combined.

Step 6: Fill the egg white halves with the yolk mixture using a piping bag or a Ziploc bag with a corner cut off.
Step 7: Pan-fry the sausage slices until slightly crispy on both sides. Let cool. Cut each cooked sausage slice in half and place one piece on each deviled egg.
Step 8: Garnish each egg with radish slices, pickled onion pieces, cherry tomato slices, and one caper. Add small dill sprigs or your favorite herbs on top.

Step 9: Sprinkle everything but the bagel seasoning over all the eggs and serve immediately.

Tips & Variations

For a vegetarian version, skip the sausage and add extra fresh vegetables like cucumber or bell pepper slices.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep toppings separate if possible to maintain freshness. Reheat is not recommended; serve chilled or at room temperature.